Persimmons are another fruit I never knew before moving to California. They are harvested in winter, and it’s common to find persimmon trees in many neighborhood backyards and on small farms. This family recipe comes to me from Bill and Becky C. who have lots of cookie admirers for this chewy, spicy treat.
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Servings: Makes 4 dozen (1 cookie per serving)
Time: About 25 minutes active; less than an hour total
5 very ripe persimmons
1 cup butter, at room temperature (preferably plant-based)
1 1/2 cups sugar
4 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups almonds, either slivered or whole chopped
2 cups raisins
1. Preheat oven to 350 degrees.
2. Peel the persimmons and cut into quarters. Remove the pits and puree in a food processor. Strain in a colander over a large bowl, pushing on the puree until it’s all strained. Discard the solids left in the colander. Set puree aside.
3. Place butter and sugar in the bowl of a mixer. Cream on high for 4-5 minutes until light and fluffy. Turn speed down to medium and add eggs and persimmon puree. Beat until well combined.
4. On low speed, add flour, baking soda, cinnamon, nutmeg and cloves, and mix thoroughly. Then add almonds and raisins, and mix until combined.
5. On a baking sheet coated with cooking spray, spoon tablespoons of dough and spread out evenly. Bake 15 minutes, and remove to a cooling rack. Repeat until all dough is cooked.
Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all, tasty lifestyle.